Gruebel wins Norway seafood challenge

A dish made with Norwegian seafood displaying a Far Eastern twist has won Stefan Greubel, senior sous chef at London's Royal Garden hotel in Kensington, the inaugural Norwegian Seafood Recipe Challenge, organised by the Norwegian Seafood Export Council in association with the Craft Guild of Chefs.

Pan-fried Norwegian cod and a cold-water prawn gayette on a warm lentil and French bean salad successfully met the competition's criterion of creating a global dish using Norwegian cod, haddock or prawns, according to a judging panel headed by David Mulcahy, vice-chairman of the Craft Guild of Chefs.

"Stefan had good, clean flavours in the dish," he said, "and it was practical - easy to reproduce - which means it can be featured in the NSEC's recipe collection [out this summer]."

German-born Greubel, who has worked in the UK for 12 years, wins a trip to Norway for two, which includes a visit to the country's fisheries and a chance to sample the local cuisine.